Moong Palak Dhokla, Lentil Spinach Steamed Cake
Once a Gujarati staple, steamed and low cal Dhoklas are universally popular these days. Moong Palak Dhokla or Lentil Spinach Steamed Cake is a delicious version of most favourite Gujarati snack Dhokla.
In this variation, use of Moong Dal and Spinach has been made to prepare Dhokla.
If you are looking for a healthy and easy breakfast recipe, then you must give this Moong Palak Dhokla, Lentil Spinach Steamed Cake a try.
Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat. It is made with a fermented batter derived from rice and split lentil.
Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is mainly white in colour.
There are numerous dhokla recipes made with numerous ingredients. This recipe is not only easy but due to the addition of spinach and Green lentils, it is highly nutritious and wholesome.
You can add dry Tadka to these dhokas which is then very easy to carry as a snack.
The other option is to add wet tadka which makes these Dhoklas succulent and melt in mouth. Try them as an excellent party snack.
Please check some other snack recipes of mine here
Moong Palak Dhokla, Lentil Spinach Steamed Cake
Ingredients
- ½ cup Whole green Lentil. Soaked overnight or at least for 5 hours.
- ½ cup Semolina.
- 200 gms Spinach Leaves. Roughly chopped.
- 1 inch Ginger. Roughly chopped.
- 3 nos Green Chillies.
- 1½ tsp Salt.
- 1 tsp Jaggery.
- 1 tsp Fruit salt or Eno. Substitute with 1/2 tsp Baking Soda plus 1/2 tsp Citric Acid f you dont have Eno.
- 1 tbsp Lime juice.
Dry Tempering/Tadka
- 1 tbsp oil.
- 3 Nos Green Chillies slit.
- 1 tbsp White Sesame Seeds
- ½ tsp Black Mustard Seeds.
Wet Tempering/ Tadka
- 1 tsp Oil
- ½ tsp Mustard Seeds.
- 1 tsp Salt.
- 1/8 tsp Asafoetida.
- 1 tbsp jaggery
- 1 tbsp Lime juice
- 1 cup water
To Garnish
- 1 tbsp Coriander leaves. Finely chopped.
- 1 tbsp Grated Fresh Coconut.
- 1 tbsp Pomegranate Seeds.
Instructions
- Discard water from soaked Whole green lentil or Mung Dal.
- Add Semolina.
- Add Spinach.
- Add Ginger and Green chillies.
- Grind everything to a fine paste.
- Take out in a bowl.
- Add Salt.
- Add lime juice.
- Add Jaggery.
- Fill a pot with water and keep on flame.
- Grease a round pan or mould atleast 6 inch in diameter.
- Add Eno to Batter.
- Add Lime juice to Batter.
- Pour batter in the greased pan.
- Cover and steam for 20 minutes.
- Once cool, release from sides and invert.
Dry Tempering/Tadka
- In a pan, heat 1 tbsp oil.
- Add Black Mustard Seeds.
- When Mustard seeds splatter, add Sesame seeds.
- Add slit green chillies.
- Roast till Sesame Seeds turn crisp.Turn off flame and then pour tadka over Dhokla.
Wet Tempering/Tadka
- Heat a tsp of oil.
- Add Asafoetida.
- Add mustard seeds.
- Add two-three slit green chillies.
- Add a cup of Water.
- Add a tea spoon of salt.
- Add Jaggery and let boil.
- When it boils, turn off flame. Then add lime water.
- Poor this water on Dhokla. Let it soak the water so that Dhoklas are soft and moist.
- Garnish with Coriander leaves, Coconut and Pomegranate seeds.
- Slice and Serve.Enjoy a healthy breakfast.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories64
- % Daily Value *
- Total Fat
0.26g
1%
- Saturated Fat 0.05g 1%
- Sodium 448.09mg 19%
- Potassium 181.14mg 6%
- Total Carbohydrate
12.4g
5%
- Dietary Fiber 2.17g 9%
- Sugars 1.81g
- Protein 3.56g 8%
- Vitamin A 10%
- Vitamin C 3%
- Calcium 3%
- Iron 7%
- Magnesium 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
You must be logged in to post a comment.